NYT

Miso Chicken – NYT

Curried Shepherd’s Pie – NYT

Sheet-Pan Gnocchi With Mushrooms and Spinach – NYT

Red Cabbage With Walnuts and Feta – NYT

Smashed Beef Kebab With Cucumber Yogurt – NYT

Roasted Squash and Spinach Salad – NYT

Chicken Florentine – NYT

Skillet Pork Chops and Apples With Miso Caramel – NYT

Maple-Glazed Meatloaf

Grilled Asparagus

Crab-Stuffed Mushrooms

Pickleback Slaw

Spicy Stir-Fried Cabbage

Baked Spaghetti Squash

Sweet and Spicy Tofu With Soba Noodles

Brown Butter Skillet Cornbread – NYT

Chile-Crisp Shrimp and Green Beans

Beef Bourguignon

Stir-Fried Cabbage and Pork in Fish Sauce Butter

Galbi (Korean-Style Short Ribs)

Eggplant and Tomato Pie

Hoisin Garlic Noodles

Balsamic Chicken Thighs With Burst Tomatoes

Vegetarian Mushroom Shawarma Pitas

Crispy Gnocchi With Spinach and Feta

Slow-Cooker BBQ Pulled Chicken

Chile Crisp Fried Rice With Tofu and Edamame

Gochugaru Salmon With Crispy Rice

Eggplant Lasagna

Lemony White Bean Soup With Turkey and Greens

Stir-Fried Chicken and Bok Choy

Roasted Chicken Thighs With Cauliflower and Herby Yogurt

Vegetarian Shepherd’s Pie

Mapo Ragù

Five-Ingredient Creamy Miso Pasta

Gochujang Cookies

Crispy Sheet-Pan Noodles With Glazed Tofu

Peanut Butter Cookies

Spicy Mushroom and Tofu Mazemen

Spring Rolls With Thai Basil

Korean Bulgogi Bolognese

Ham and Cheese Sliders

Skillet Chicken With Mushrooms and Caramelized Onions

Beets and Goat Cheese on a Bed of Spinach

Lemon-Garlic Kale Salad

Greek Chicken Stew with Cauliflower and Olives